Harissa Chickpea Couscous Bowls

Ingredients

• 400 g chickpeas, drained
• 300 g couscous
• 15 ml olive oil
• 15 ml harissa paste
• 70 g diced zucchini
• 70 g chopped red bell pepper
• 30 ml water
• 70 g diced cucumber
• 35 g plain yogurt
• 3 g chopped mint
• salt
• black pepper

Method

1. Step 1

   Cook 300 g couscous according to the package directions and fluff it with a fork.

2. Step 2

   Heat 15 ml olive oil in a skillet over medium heat and add 400 g drained chickpeas.

3. Step 3

   Season the chickpeas with salt, black pepper, and 15 ml harissa paste and cook them for 3 to 4 minutes.

4. Step 4

   Add 70 g diced zucchini and 70 g chopped red bell pepper and cook for 2 minutes.

5. Step 5

   Stir in 30 ml water to loosen the harissa coating and turn off the heat.

6. Step 6

   Divide the couscous between bowls and top it with the chickpea mixture, 70 g diced cucumber, and 35 g yogurt.

7. Step 7

   Finish with 3 g chopped mint and serve right away.